Vegan Pea and Pumpkin Pasta

Vegan Pea and Pumpkin Pasta

Vegan Pea and Pumpkin Pasta

It’s not easy being vegan. People always think you eat bland and boring meals. Although, being vegan doesn’t mean you need to compromise on flavour as this punchy pasta proves.

Roasting brings out the natural sweetness of the pumpkin, while the peas bring a creamy element to this dairy-free dish. Delish.

Serves – 4-6
Prep – 10 minutes
Cook – 30 minutes

Ingredients

  • 2 cups of McCain Diced Pumpkin
  • 2 cups of McCain Peas
  • 500g shell pasta
  • 1 lemon – juice + rind
  • 100g rocket
  • 1 long red chilli – halved lengthways and finely sliced
  • 2tbs olive oil
  • 1/2 cup of fresh mint leaves – torn
  • Pinch of raw sugar
  • Salt and pepper
  • Fresh mint leaves, garnish

Method

  1. Pre-heat a fan forced oven to 220°. Cook McCain Diced Pumpkin and McCain Peas according to packet instructions.
  2. Place cooked McCain Pumpkin onto a lined baking tray, drizzle with olive oil, season with salt and black pepper and sprinkle with a pinch of raw sugar. Roast in the oven for 15 minutes, turning halfway, or until golden.
  3. Meanwhile, bring a large pot of salted water to the boil. Once bubbling rapidly, add pasta and cook until all dente. Drain pasta and return the pot to a low heat.
  4. Add oil and chilli to the pot and cook stirring, for 1-2 minutes or until fragrant. Return pasta to the pan, add peas, pumpkin, lemon juice, lemon rind, rocket, mint and season with salt and pepper to taste.
  5. Divide pasta among bowls, garnish with remaining mint springs and serve.

Enjoy!

Breadcrumb Pasta

Golden Crumb Pasta

Breadcrumb Pasta

This dish is a modern take on the classic Italian dish of Spaghetti with Pangrattato. “Pangrattato” is basically Italian for breadcrumbs – but so much more romantic! Coming from the Calabria district, like me! Traditionally this is seen as ‘peasant food’, given the cheap and readily available ingredients of bread and pasta; and was eaten during lent or at Christmas when Catholics avoid meat.

In this dish I have chosen to mix it up a bit and use Abe’s Bagels – Bagel Crisps, for their crunch and in this case their roasted garlic flavour. This dish is easy and delicious, with the subtle hum of the anchovies, the kick of chilli and crunch of the garlic bagel crumbs.

Ingredients

  • 1 packet of Abe’s Bagels – Roasted Garlic Bagel Crisps
  • 1/3 cup of oil olive
  • 2 long red chillies – halved, seeds and membrane removed and finely sliced
  • 10 anchovies – finely diced
  • The juice of 1 lemon
  • 500g of thin spaghetti – I recommend Barilla
  • ¼ bunch of flat leaf parsley – roughly chopped

Method

  1. Place Abe’s Bagels – Roasted Garlic Bagel Crisps into the bowl of a food processor and process until roughly chopped.
  2. Cook pasta in a large pot of salted boiling water until al dente. Drain, reserving 1/3 cup of cooking liquid.
  3. Heat oil in a large, non-stick pan over medium heat. Add chilli and anchovies and stir cooking for 1-2 minutes or until fragrant. Add parsley and Abe’s Bagels – Bagel Crisp crumbs and cook for 1-2 minutes or until bagel crumbs are golden and parsley is beginning to crisp. Add pasta and lemon juice to the pan and toss, adding enough of the reserved cooking liquid to moisten.
  4. Divide between bowls and serve immediately.

Enjoy!

Spring Vegetable Pasta

Garden Green Pasta

Green Pesto Pasta

This delicious pasta dish will ensure you and your family are getting your daily dose of greens! Ready in a flash, and with a chilli pop that will keep you warm in winter, it’s the perfect weeknight main meal or side to grilled meat.

Ingredients

  • 2 cups of Green Vegetables – I used McCain Garden Greens – cooked as per packet instructions
  • ¼ cup of olive oil
  • 3 cloves of garlic – halved and finely sliced
  • 1 long red chilli – halved, seeds and membrane removed, and finely sliced
  • The juice of 1 lemon
  • 500g of Orecchiette pasta
  • 1/3 cup of green basil pesto
  • 100g of rocket
  • Shaved parmesan to serve
  • Salt and pepper to season

Spring Vegetable Pasta

Method

  1. Cook pasta in a large pot of boiling water, to al dente, and drain, reserving ½ cup of pasta water.
  2. Heat olive oil in a large pan over a medium heat. Add sliced garlic and chilli and cook for 2 minutes, stirring. Add pesto, pasta, Green Vegetables, lemon juice and season to taste. Mix well and cook for 2 minutes. Add reserved pasta water sparingly to lubricate the pasta and create a dry sauce.
  3. Divide rocket evenly amongst bowls, top with Garden Green Pasta and serve topped with shaved Parmesan.

Enjoy!

Cannelloni

Broccoli Cannelloni

Cannelloni

This lemony twist on the classic spinach and ricotta pasta bake is packed with hidden broccoli and is so tasty that even the littlest of taste-buds will enjoy!

Ingredients

  • 14 instant cannelloni shells
  • 2 cups of McCain Broccoli – thawed and patted with paper towel to remove excess moisture
  • 300g Fresh Ricotta
  • 50g Danish Feta
  • ¼ cup parmesan
  • 2 tbs of milk
  • 1 clove of garlic – minced
  • The juice and grated rind of ½ a  lemon
  • 700ml of passata or tomato based pasta sauce
  • Salt and pepper – to season
  • Mozzerella slices – to top
  • Fresh basil leaves – to serve

Vegetarian Cannelloni

Method

  1. Preheat a fan-forced oven to 180C.
  2. Place 2 cups of thawed McCain Broccoli into a food processor and pulse to chop coarsely.
  3. In a large mixing bowl, place McCain Broccoli, ricotta, feta, parmesan, milk, garlic and lemon juice/rind and mix well to combine. Season with salt and pepper.
  4. Spoon the mixture into each cannelloni shells, using a butter knife to carefully push the mixture in.
  5. Place 1/3 of the passata sauce on the base of a heavy bottom baking dish, top filled cannelloni shells, pour remaining sauce over the top and arrange mozzarella slices to cover the top.
  6. Bake for 30 minutes or until the cannelloni is tender and cheese is golden. Serve with salad and crusty bread.

Enjoy!

75 foodies on Instagram

Well I think it is safe to say that after drooling over reading this Daily Life article: http://bit.ly/1aGeE4i on the 75 best foodies to follow on Instagram my news feed is going to look a lot more delicious!

The are some stunning snaps and drool-worthy dishes on show. So much so that I felt it was my foodie duty to share the list with you. There are some I knew and followed like Jamie Oliver, Ida Frosk and Citrus and Candy; while there are others on the list I had never heard of, with great shots and very few followers. So if you like looking at pictures of things that taste great, which I assume is why you are here, then you MUST check these Instagramers out.

Oh and one little plug while I’m here – you should also follow me on Instagram! @daily_gluttony to keep up to date with all the delicious moments in my life like this Moroccan Lentil Burger – nom nom nom.

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Homemade Pasta

Making your own pasta is one of the easiest things you can make. I would however highly suggest that you get yourself a pasta maker – they are life changing!

Ingredients

  • 2 cups of 00 flour
  • 1 whole egg
  • 1 tbs of olive oil
  • a pinch of salt
  • ¼ – ½ a cup of water dependant of how well the ingredients are coming together
  • Additional flour for dusting

Method

  1. Place all ingredients in a bowl and mix well until combined. The mixture will still be slightly sticky but it will come away from the bowl without sticking.
  2. If you put in too much water you can always add a little extra flour to adjust.
  3. Cover the dough ball with cling wrap, place in a bowl with a tea towel over the top and rest for 30 minutes in a warm area.
  4. Flour your work surface, divide the dough into four even pieces and flour the dough portions.
  5. Using your pasta maker send the dough trough on setting 1, flour and fold in half lengthways.
  6. Send through on setting 1 and flour.
  7. Set the pasta maker to setting 2 and send the dough through, flour and fold in half widthways.
  8. Send through on setting 2 and flour.
  9. Send through on setting 3 and flour.
  10. Send through on setting 4 and flour.
  11. Cut your four pasta lengths in half width ways and either using a knife or your pasta maker attachment cut into fettuccine, spaghetti, pappardelle or any other shape that takes your fancy.
  12. Ensure that as you cut the pasta you dust with flour to ensure they do not stick together!
  13. To cook – bring a large saucepan of salted water to a rapid boil and place in the pasta, in batches if needed, and cook till al dente – this will take around 3 minutes dependant on the width of your pasta.
  14. Serve with your favourite sauce.

Enjoy!